Creamy Chicken Noodle Soup

Ingredients:

• 1 pound chicken breasts boneless, skinless

• 2 tablespoons olive oil

• ½ cup onion small diced

• 2 stalks celery small diced

• 1-2 medium carrots small diced

• 2 tablespoons butter

• 2 cloves garlic minced

• ¼ cup flour

• 4 ½ cups chicken stock

• 1 cup milk

• 2 teaspoons salt

• ½ teaspoon pepper

• 1 tablespoon fresh oregano chopped

• 2 tablespoons fresh thyme chopped

• 1 bay leaf

• 2 ½ cups medium egg noodles

Instructions:

1. Start by boiling the chicken breasts in water until fully cooked.  Once cooled, cut or shred the chicken into bite-sized pieces and set aside until needed. (I like to make my life easier sometimes and buy the cooked and ready rotisserie chicken! Just pull the chicken off and it’s ready to go!)

2. In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion, celery, and carrots. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.

3. Add the butter and garlic. Sauté for about 30 seconds.

4. Sprinkle in the flour and stir well to form the roux. Let it cook for another minute, stirring often.

5. Slowly whisk in the chicken stock, followed by the milk. Add in the salt, pepper, and bay leaf. Bring the soup up to a gentle boil.

6. Stir in the pasta and cook uncovered for about 8-10 minutes, or until the noodles are fully cooked.

7. Add in the cooked chicken and fresh herbs. Taste and adjust the seasoning as needed. Enjoy!